Stuffed Mini Sweet-Peppers


So, John again made a request… can you imagine what the “ethnicity” of the meal was?? That’s right! Mexican! He specifically requested Refried Black beans (Recipe :, white rice, red sauce (From enchiladas, recipe here: and Stuffed mini peppers. So… I of course obliged!!! I started out with the homemade refried black beans, and got those cooking and simmering. Then I got the ground beef for the stuffed peppers going, then I started the rice in my rice cooker. Remaining directions for the Stuffed min sweet peppers below:

Stuffed Mini Sweet Peppers

Vegetable oil cooking spray
2 tablespoons olive oil
3/4 lb ground beef
1/4 medium onion, finely chopped
3/4 FF cottage cheese (or ricotta cheese)
1/3 shredded cheese (I used cheddar)
dash of cayenne pepper
1/2 tsp minced garlic
1 tsp. chili powder
1 tsp. ground cumin
2 small jalapenos cut and diced (I kept the seeds in)
Kosher salt and freshly ground black pepper
20 (2 to 3-inch long) sweet baby peppers


Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.

In a medium skillet, heat the oil over medium-high heat. Add the onion  and garlic and cook, stirring frequently. Cook until translucent and soft, about 5 minutes. Add ground beef  and jalapenos  and seasonings to the pan and cook through. Set aside to cool for 10 minutes.

In a medium bowl, combine the ground beef mixture, cheeses, salt and pepper to taste.

Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the beef and cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.

Arrange the peppers on a platter and serve.

You  can pair these with refried beans and rice like I did, or with wings… or salad!! They got high reviews!!!!

And now, for the quote of the day:


Skillet Lasagna

This is an easy one! I love this recipe because I used a jar of organic spicy tomato basil sauce from Trader Joes (I’ve also really loved it with Spicy Tomato Pesto sauce from Classico… a bit of a kick! 🙂  ) So, pre-made sauce just makes it quick and easy!!!


1 pound lean ground beef
1 small onion (chopped)
1 cloves garlic (minced)
1 jar Spaghetti sauce
1 tsp salt
2 1/2 cups Fusili pasta ( Or broken up lasagna noodles… any larger pasta is really good)
1 cup fat-free cottage cheese (I prefer large curd)
1/4 cup fat-free grated Parmesan cheese
1/4 cup chopped fresh basil

Shredded fat-free mozzarella cheese for garnish

You could also add zucchini for a little extra veggies!


I didn’t take a picture when I made it completely by accident, but I originally took the recipe from which I have adapted to the above. But the picture shows the yumminess! 🙂


While the hamburger is cooking, make sure you have the pasta cooking. It will take the approximately same amount of time.I

In a large skillet, brown beef with onions and garlic. Drain.
Add jar of spaghetti sauce, salt and a tsp of sugar to cut the acidity.
Stir in cooked pasta.
Bring to a simmer, stirring occasionally.
Combine cottage and Parmesan cheeses and a dash of salt and pepper to taste.
Sprinkle in basil to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.

Creamy Dill White-fish


Adapted from this recipe:

Minutes to Prepare: 5
Minutes to Cook: 20
Number of Servings: 6


1.5 cup 2% low-fat cottage cheese
1 teaspoon fresh chopped parsley
1/2 teaspoon dried (or fresh) dill
1/8 teaspoon cracked black pepper
6 (3-ounce) fresh tilapia fillets (I actually used Dover Sole. I prefer wild caught fish, and tilapia only had farm raised available.)
1/4 cup plus 2 tablespoons toasted panko (Japanese breadcrumbs)1/2 tsp garlic powder
3 TB grated parmesan cheese
Combine the cottage cheese with parsley, dill, garlic, salt, parmesan cheese and pepper in a small bowl. Arrange tilapia fillets on a foil covered sheet pan. Evenly spread the cottage cheese mixture over each filet. Sprinkle each with 1 tablespoon of panko breadcrumbs. Bake at 350 degrees for 15 minutes. Then, at the end, broil on LOW for 3-5 minutes until crispy.

Serving Size: 6 servings; 1 piece of fish per serving